I’m so sorry kids. I’m really, really frakin’ sorry for not having posted in weeks. It’s not that I haven’t been cooking. Food’s going down at this Primal-ites house…I’ve just been busy. Know what else?
We bought a HOUSE! I mean, we already have a house. But paying condo fees isn’t fun, and while we love the house, we have longed to move back to our old stomping grounds while we rented: Port Credit in gorgeous South Mississauga.
The Universe did us a solid: it found us a gorgeous, charming and very cute semi-detached home just west of Port Credit, in super-sexy, ultra-pretigious Lorne Park. Oh em gee. Everything came together beautifully. It was all just so easy. Our agent even grew up on the same street as wifey. Too many odd quirks and ‘coincidences’ popped up. I love when that stuff happens.
Now, we will be listing our town home for sale very soon. We have a wee bit of cleaning here and there to do, but our house is fabulous, and we have no concerns about it selling, and selling fast.
As I type this, I have a large chunk of beef roasting in the oven. I am starving. I’m super psyched to eat it with some squash I think I’ll boil up, mash with butter and herbs.
Also, my ass and hamstrings are killing me from the Crossfit WOD I did yesterday. It was insane. Walking, sitting, getting *up* from a sitting position: yeah, it HURTS!
My back is loving all of it. It feels one billion times better than it ever has, in that I am in NO PAIN whatsoever. Car accident? What car accident?
Let’s talk about food. I could write about a lot of things I’ve done over the last few weeks. I’ll space it out instead.
A few weeks back, wifey was battling some infection that comes and goes every year and attacks her vocal chords. Being the health nerd and food nut that I am, I prepared her an anti-inflammatory, immune-system boosting concoction that Mark Sisson of MDA calls Turmeric Tea.
This is a potent, rich, flavourful tea combining powerful anti-inflammatory ingredients such as turmeric and black pepper. In fact, the addition of black pepper is what actually gives the turmeric it’s inflammation-kicking qualities.
Combined with warm, intense, flavours of cinnamon, nutmeg and cloves, the turmeric blends into a smokey, lingering warmth on your tongue. The coconut milk is rich and smooth; it’s a perfect carrier for all ingredients , its silkiness cooling down the heat of the spices.
I had some boneless, skinless chicken thighs to cook. I wanted some deep, rich, flavourful blackened chicken. I knew what would achieve this for longer cooking times: lard!
I made a large batch of this spice mix; I continuously seasoned the chicken while it cooked. I don’t recommend cooking chicken thighs on high. They like long, low heat. These took about 25 minutes.
By now you know I eyeball everything in the kitchen. Take these as serious approximations, and feel free to experiment with amounts:
I used about 1.5 tablespoons of cinnamon as the main ingredient, with 1 teaspoon, maybe 2, each remaining ingredient. Maybe a little less for the nutmeg. Try for .5 teaspoon.
Combine all ingredients and generously sprinkle over chicken thighs coated with some olive oil. Heat a large frying pan on medium high heat, and add about 1 tablespoon of lard. You know me: I love my wild boar lard. It’s perfect for dark, flavourful chicken. Season chicken with sea salt prior to adding to pan.
When your pan is hot, add your chicken. Now, don’t crowd it. Meat that needs to sear and brown doesn’t like to be crowded. It’ll be all like:
“DUDE GIMME SOME ROOM MANG. I CAN’T FUNCTION IN THIS TIGHT SPACE OKAY?!”
Or something like that. Your meat will actually start to steam in it’s own juices. We don’t want that.
Let the chicken darken and sear for about 2 – 3 minutes on one side. Flip it. Turn your heat down, and cover. Check on this periodically, and flip every so often. Keep adding seasoning to both sides. Cook until chicken is no longer pink.
I enjoyed this with butternut squash. You can eat it with whatever you like. But please, enjoy it